Fresh bread and lime curd and I am a happy bunny!!!!
It is so versatile you can eat on fresh bread, on a fresh scone, add to biscuits or put it in a delicious cake.
It is pretty easy to make and really worth the effort.
To make the lime curd you need to start by zesting the limes into a large heatproof bowl. Next juice the limes and add into the zest.
The jars and lids then need to be placed in the oven to sterilise while the lime curd is cooking.
Pre-heat the oven to 140C/120C fan/gas mark 1.
Wash the jars in hot soapy water then rinse well. Place the jars and lids on a baking sheet face down and put them in the oven while making the curd.
Then add into the lime juice and zest the cubed butter and the sugar and place over a pan of boiling water making sure the bowl does not touch the water.
Keep mixing until all the butter and sugar dissolved. Take off the heat and whisk the eggs into the mixture.
Put the pan back on the heat and keep stirring until it has slightly thickened and coats the back of the spoon. Can take 10-15 mins.
Once it coats the back of the spoon take off the heat and take the jars out of the oven.
Sieve the curd to remove the zest as lime zest is pretty tough.
Fill each jar to the top and put the tops on tight.
Leave to cool before labelling and then place them in the fridge. In the fridge they will last a few weeks.
Lime Curd
Sarah's servings: 2 x 190ml Jars
Sarah's skill: Medium
Ingredients
60g Unsalted cubed butter
180g Granulated Sugar
4 Limes (Zest and Juice)
3 Large Egg yolks
1 Large Whole Egg
Method
Zest and juice the limes into a large heatproof bowl.
The jars and lids (2 x 190ml jars) then need to be placed in the oven to sterilise while the lime curd is cooking.
Heat the oven to 140C/120C fan
Wash the jars in hot soapy water then rinse well. Place the jars on a baking sheet face down and put them in the oven while making the curd.
Cut the butter into cubes and add to the lime juice and zest.
Next add the sugar and place over a pan of boiling water.
Keep mixing until all the butter and sugar has dissolved.
Take off the heat and whisk the eggs into the mixture.
Put the pan back on the heat and keep stirring until it has slightly thickened and coats the back of the spoon. Can take 10-15 mins.
Once it coats the back of the spoon take off the heat and take the jars out of the oven.
Sieve the curd as lime zest can be very tough.
Fill each jar to the top and put the tops on tight.
Leave to cool before labelling and then place them in the fridge. In the fridge they will last a few weeks.
Sarah’s extra slice......
This recipe makes about 2 x 190ml jars but can easily be doubled to make more.
I suggest using a good quality zester / grater like a Microplane available on Amazon
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